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GRILLING TIPS
• Food should be completely thawed before cooking.
• Marinating meat by soaking it for several hours in a refrigerator
will break down the cellular structure. This tenderizes the meat
and decreases cooking time. Marinating can also be done by injection.
I prefer injection because it allows you to cook the meat immediately
and is much more convenient.
• Use tongs or spatula instead of a fork when turning meat.
Some of the natural juices will be lost if the meat is pierced.
• Use naturally lean meats, trim excess fat from steaks, and
remove skin from poultry.
- Grilling tips found in the "Outdoor Cooking
Guide" by Marla Rawlings - Expert Outdoor Chef.
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